Happy New Year, my fellow food loving friends! We’re back with new content rolling out weekly.

I don’t know about you, but I both resist and embrace the concept of making new resolutions as a new year dawns. I’ve been the person in the gym rolling my eyes at all the newcomers who I knew would likely disappear after a few short weeks. But I also take some time to reflect on the year past and make a few goals for the coming season. The past couple of years I have set SMART goals, rather than resolutions, which are actionable and measurable and time-bound.

One of my January goals is to really reset my body. I need to reduce my carbohydrate intake, not as a fad diet but as a really, health driven lifestyle change. And this holiday season has, quite candidly, been filled with a bit too much merriment and sweets. So. The next month or so are going to see a really swing towards vegetable-focused, protein-focused meals, less snacking, and no sugar.

Rather than focusing on what I can’t eat, though, I’m choosing to CELEBRATE the beauty of fruits and vegetables and find new, interesting, flavorful ways to enjoy them. (And remind myself that the true elimination only needs to last 30 days!)

Here’s what I’m celebrating this week:

Monday – TAKEOUT! We have some evening appointments, I’m starting a new job. That deserves ordering from a favorite local restaurant. TBD, but very possibly, Babcock’s Grove House.

Tuesday – “Green”-estrone + spice drawer baked chicken legs, both from Where Cooking Begins by Carla Lalli Music. The soup is a celebration of green vegetables, in the style of minestrone. This will likely serve as lunch for much of the rest of the week as well.

Wednesday – Dry Rubbed Sweet Potatoes, Green Bean Slaw, and BBQ meatballs. The first two items from my favorite, Smitten Kitchen Every Day by Deb Perelman, a vegetarian meal. But we need a bit more protein in our house, so I’m going to make some baked meatballs, and then experiment with a low-sugar, homemade BBQ sauce. Plus, I got some purple sweet potatoes that should be fun!

Thursday – Chicken Marbella with Sautéed Kale, from a Whole30 Cookbook. This chicken looks really yummy, pan roasted with some ghee and olives and served over top a lemon-zested lightly cooked kale. Something about the saltiness of olives makes me forget the pasta that I miss – just adds a more dynamic layer of flavor.

Friday – Orange Roughy with a Lemon White Wine Sauce and roasted veggies. This one will be devised, but I have a new favorite brand of frozen fish at the grocery store, so we’re trying something new this week.

Lunches will be leftover soup and some salads with baked chicken, plus I might make a pot of this Chickpea Red Lentil Curry Soup late in the week if we need something warm. We’ve got bacon and soft-boiled eggs and blackberries and grapefruit for breakfast. Plus, lots of coffee freshly ground with my brand new burr grinder that is making every morning just a bit more of a celebration.

Happy New Year, again, friends. Let me know what food you’re making to celebrate this new year!